ISOMALTOOLIGOSACCHARIDE IMO CAS 499-40-1

1. Powerful Prebiotic Effect

• Selectively nourishes beneficial gut bacteria (especially Bifidobacteria and Lactobacillus), increasing their populations by 40% in clinical trials
• Boosts gut health by improving intestinal microflora balance, reducing constipation, and inhibiting pathogenic microbes
• Works 3-5 times more effectively than common prebiotics in promoting probiotic growth

2. Metabolic Health Benefits

• Low Glycemic Index (GI=7) - Only 1/10 of sucrose's GI (65), making it ideal for diabetics and weight management
• Reduces post-meal glucose spikes by 30% when replacing sugar in baked goods
• Helps lower LDL ("bad") cholesterol by 15-20% through bile acid binding
• Non-fermentable by yeast - Won't cause blood sugar fluctuations like traditional sugars

3. Outstanding Stability

• Heat-resistant up to 160°C - Retains prebiotic activity even in high-temperature processing (baking, brewing)
• Acid-resistant (pH 3-6) - Maintains stability in acidic beverages like juices
• Excellent shelf-life - Resists degradation in formulated products

4. Dental & Oral Health

• Non-cariogenic - Oral bacteria cannot ferment IMO to produce acids that cause tooth decay
• Protects tooth enamel - Ideal for sugar-free candies and chewing gum

5. Texture & Processing Advantages

• Low sweetness (30-50% of sucrose) - Provides mild, pleasant sweetness without overpowering
• Superior moisture retention - Keeps baked goods fresh longer
• Anti-crystallization properties - Improves texture in confectionery
• Compatible with other ingredients - Works well with emulsifiers, flavors, and colors

6. Safety & Tolerability

• No known side effects even at high doses
• FDA GRAS-listed and approved in EU, Australia, and China
• Gentle on digestive system - Suitable for sensitive populations

1. Food & Beverage Industry

This is the largest application area for IMO, accounting for 55% of the market. In baked goods like bread, cakes, cookies, and pastries, IMO’s moisture retention extends shelf life and its sugar-reducing properties align with clean-label trends. For confectionery products such as candies, chocolates, and chewing gum, it provides non-cariogenic sweetness and improves texture. In dairy products including infant formula, yogurt, and milk powder, it adds prebiotic fortification and enhances digestibility. For beverages like juices, sports drinks, and protein shakes, its acid stability and low-calorie sweetness make it a perfect sugar alternative. It is also used in functional foods such as nutritional bars and meal replacement products to enrich dietary fiber and reduce sugar content, and in the brewery and liquor industry as a low-calorie fermentation substrate for light beer and health wines.

2. Infant & Clinical Nutrition

IMO is a key ingredient in baby formula, replacing sucrose to support the healthy gut development of infants. In medical foods, it is incorporated into specialized formulations for patients with digestive disorders, aiding in gut recovery and nutrient absorption. It is also used in post-antibiotic recovery products, as it helps restore the balance of the gut microbiome disrupted by antibiotic use.

3. Animal Nutrition

In livestock feed, IMO improves the growth performance of animals, reduces the incidence of diarrhea, and enhances overall immunity. For poultry farming, it lowers ammonia emissions in manure by 50%, improving the sanitary conditions of barns and reducing the risk of respiratory diseases in poultry. In aquaculture, it boosts the immunity and stress resistance of fish and shrimp, leading to higher survival rates and better growth outcomes.

4. Personal Care & Pharmaceuticals

In cosmetics, IMO acts as a humectant in skincare products, enhancing moisture retention to keep skin hydrated. It is also used in vaginal care products to restore healthy vaginal flora and treat recurring infections. In oral care, it is added to toothpaste and mouthwash for its cavity-prevention properties, complementing the oral health benefits of these products.